Today was a very long day in the kitchen garden!! Then it was even longer in the kitchen. Thankfully I have a wonderful, and very helpful, family. They helped cut and chop and bag the onions that I brought in.
Washed and dried and ready to bag and freeze
All of the work of cutting off the roots, extra limp parts and turbans I did in the garden. That way I don't bring all the mess, dirt, and bugs into the house. Once inside, the onion bulb, in this case it's more of a shallot, gets a good wash. The stems do as well.
Walking onion stems to be used as leeks and chives
I generally don't harvest more onions than I will use at a time but I really wanted to plant that raised bed with something else. Today's work will make me think twice before I harvest so many at a time.
My children and husband were all such a great help in processing the onions.
Each part of the plant can be used. The bulb of course is used for onions or shallots. The lower part of the stem I use for leeks. The green, hollow tops I slice thin and use for chives. We had a lot of everything today.
We had more than we needed for a very large pot of Cream of Alum Soup. I'll try and share the recipe with you when I have a chance.
Bagged onion bulbs
Bagged and ready for the freezer
My books on canning, freezing and preserving say that onions don't have to be blanched ahead of time. So after cutting and sorting all the parts of the plants, and using a lot for our soup, the rest were bagged and popped in the freezer.
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